For mixed toasted nuts

Syrup:

30°B syrup / Water – 100g / Sugar – 100g

Pecan sweet pastry dough

Soften the butter, and work it in a stand mixer using a flat beater. Add the powdered sugar and blanch the mixture. Gradually add the tempered egg. Combine the dry ingredients (flour and pecan meal, sifted together) into the mixture. Wrap the obtained dough in plastic wrap and refrigerate for 6 hours.

Vanilla Karamel fondant & fleur de sel

Put the water and sugar in a saucepan and cook to a blond caramel (185°C).

Infuse the vanilla in the hot cream, and deglaze the caramel with the hot infused cream

Cook together for approximately 1 minute

Add the butter in pieces and the fleur de sel. Keep at room temperature

Toasted fruits

In a bowl, combine all the nuts by hand with 30 g of 30°B syrup*. On a black baking sheet with baking paper, spread out the mixed nuts to toast in the oven for approximately 8 minutes at 170°C. They need to be toasted all the way through. Leave to cook at room temperature.

* 30°B syrup = water + sugar brought to a boil

Assembly

Line Exoglass® tartlet rings with the dough.

Blind-bake the tartlet cases for 20 minutes at 150°C.

Make a very thin melted milk chocolate base (chablonne), sprinkle with a pinch of fleur de sel and reserve.